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This post may contain affiliate links. Please see my disclosure policy. This delicious homemade pho recipe is inspired by the Vietnamese soup we all know and love, but made with a few time-saving shortcuts. Have you ever tried making homemade pho? This traditional Vietnamese noodle soup has been my favorite for decades. I havent yet traveled to Vietnam to officially try pho in my country of origin (hopefully soon!), But have ordered it countless times at Vietnamese restaurants in the US and here in Barcelona. And this cozy, fresh and very aromatic soup hits the nail on the head every time. It will always be one of my favorite made to order soups. But recently I experimented with different ways of making pho at home and found it easier than I expected! In my opinion, a successful pho recipe (literally) depends on the quality of the broth. In traditional Vietnamese cuisine, pho broth is usually simmered for hours to create the rich, multi-layered, comforting blend of flavors we all know and love. But while the base of the beef stock is traditionally made 100% from scratch, a method that is incomparably tasty but requires a lot of beef bones and extra vegetables at home and an extra 2-3 hours of cooking, I tested the shortcut. a method that uses store-bought beef broth as the basis for this bouillon. And while it might not be considered authentic, it turns out that this shortcut method still tastes wonderfully rich and delicious, and can be prepared in as little as 45 minutes. When its cooked along with burnt onions and ginger, a generous handful of warming spices, a dash of sweetener, and a handful of fresh herbs to garnish, Im telling you, this homemade pho recipe is one youll want to make again and again. So, if youve always wanted to try making your own homemade pho, I highly recommend trying this recipe! Homemade Pho Recipe | 1 minute video of Pho Vietnamese Ingredients: OK, before we get to the actual recipe below, here are some quick notes on the ingredients youll need for this pho soup recipe ... Steak: Traditionally pho because its thinly sliced. steak cooked in boiling broth in each serving dish. To cut a steak very thin, I recommend placing it in the freezer for about 45-60 minutes and then cutting it as thin in relation to the grain as possible. (You can also ask the butcher to thinly slice your steak or add a pre-cooked steak to the soup.) Thin Rice Noodles: Pho is traditionally made from thin rice noodles like this one. Traditionally, to keep the noodles from boiling in the broth, the pho noodles are cooked separately. Pasta is then added to each bowl, followed by egg white, hot broth, and toppings. Pho Broth: Even this short version of pho broth would not be considered authentic. But it isThis post may contain affiliate links. Please see my posting policy. This delicious homemade pho recipe is inspired by the Vietnamese soup we all know and love, but is prepared in a few time-saving ways. Have you ever tried making pho at home? This traditional Vietnamese noodle soup has been my favorite for decades. I have yet to travel to Vietnam to officially taste pho in its country of origin (hopefully soon!), but I have ordered it countless times from Vietnamese restaurants in the US and here in Barcelona. And this cozy, fresh and very fragrant soup hits the mark every time. This will always be one of my favorite soups to order. But lately, Ive been experimenting with different ways to make pho at home, and it turned out to be easier than I expected! For me, a successful pho recipe (literally) comes down to the quality of its broth. In traditional Vietnamese cuisine, pho broth is typically simmered for many hours to create the rich, layered and soothing blend of flavors we all know and love. But while the beef broth base is traditionally made 100% from scratch - a method that is incomparably delicious, but requires a lot of extra beef bones and vegetables, as well as an additional 2-3 hours to cook - I tried a simplified method in which beef used as a basis for this, store-bought beef broth is used. And while it wouldnt be considered authentic, it turns out this quick method still tastes amazingly rich and delicious, and can be made in as little as 45 minutes. Made with fried onions and ginger, a generous handful of warming spices, a pinch of sweetener, and a bunch of fresh herbs for garnish, I tell you this homemade pho recipe is something youll want to make over and over again. So if youve always wanted to try making pho at home, I highly recommend trying this recipe! Homemade pho recipe | 1 Minute Video Vietnamese Pho Ingredients: Ok, before we get to the actual recipe below, here are some quick notes on the ingredients youll need for this pho soup recipe... Steak: Traditionally, pho bo is cut into thin slices. steak cooked in boiling broth in each individual serving dish. If you want to cut the steak into very thin slices, I recommend putting the steak in the freezer for about 45-60 minutes and then slicing it across the grain as thin as possible. (Alternatively, you can ask your butcher to thinly slice your steak, or add pre-cooked steak to your soup.) Thin Rice Noodles: Pho is traditionally made with these thin rice noodles. Traditionally, pho noodles are cooked separately to prevent the noodles from overcooking in the broth. Next, noodles are added to each plate, followed by protein, hot broth, and toppings. Pho broth: Even this short version of pho broth would not be considered authentic. But it is so
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